Sunday, May 17, 2009
Recipe of the Week - Thanksgiving Time!
Oh...it isn't time for Thanksgiving Dinner. That is actually 6 months away - what a bummer! Right about now we start craving turkey and dressing and all the trimmings. So, to help curb those cravings just a little bit, we make this easy, summery version of a pumpkin pie.
Crustless Pumpkin Pie Cake
1 large can pumpkin pie filling (not the pre-mixed kind)
All the ingredients that the can says you will need to make a pumpkin pie
1 box yellow cake mix
1 cup butter
1/2 cup chopped nuts, if desired
Follow directions on the can to create your pumpkin pie filling. Pour that into a 9x13-inch glass baking dish, sprayed with nonstick spray. In small bowl, melt the sticks of butter. Sprinkle the yellow cake mix over the top of the pie filling, and then drizzle evenly with the butter. Sprinkle nuts over top. Bake for 55-65 minutes at 350 degrees (knife inserted into middle should come out clean). Let cool 20 minutes before serving warm, or cool completely and store in refrigerator. Best if served with whipped cream or vanilla ice cream!